This week we are talking about one of my favourite vegetables. Asparagus! The season is not that long when it’s around I make the most of it. Asparagus is loaded with nutrients so be careful not to overcook it. Blanching in salted water and then plunging into iced water is the best way to cook aparagus. It removes the chances of it turning woody when charring and also locks in the colour and flavour.
Once blanched, you can set it aside and use it when you’re ready.

This salad is really refreshing and the natural saltiness of Halloumi makes it a perfect match with charred asparagus.

Preheat the oven to 180*C. Smash the almonds roughly into large chunks. Place these in a baking tray and drizzle with honey. Bake in the oven for about 10 minutes or until the honey begins to caramelize.
Juice the mandarins and in a bowl whisk in the Dijon mustard, 1 tbsp honey and avocado oil. Season the dressing to taste.
Blanch the asparagus in some lightly salted boiling water, then refresh in iced water. Brush the asparagus with a little avocado oil, season with salt and pepper and chargrill either on your BBQ or in a grill frying pan.
Slice the halloumi into ½ cm wide strips, rub with some oil and BBQ.
To serve, garnish with the almonds, halloumi and a drizzle of dressing.